MEXICAN WEDDING CAKES AKA RUSSIAN TEA CAKES
I learned to make these as a kid in 4-H. They were known as Russian Tea Cakes then. Now the same recipe is called Mexican Wedding cakes. But whatever you call them they are on almost everyone's top cookies list. I'm posting this for my Mom's cookbook.
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees. In a large bowl, with a fork or pastry blender cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Shape tablespoonfuls into 2 inch balls (or slightly smaller). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
- 2. NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.
RUSSIAN TEA CAKES
Russian Tea Cakes are a classic, simple, cookie recipe made with unsalted butter, all-purpose flour, pure vanilla extract, finely chopped nuts, and confectioner's sugar. They are a popular cookie for swaps, cookie boxes, Christmas holiday parties, and Easter time. Makes 48 cookies.
Provided by Sara Maniez
Categories Desserts
Time 30m
Number Of Ingredients 6
Steps:
- Cream Sugar-Butter Mixture: Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone baking mat set aside. In a stand mixer (or use a handheld electric mixer), cream the unsalted butter, confectioner's sugar, and vanilla together, until combined.
- Mix the Dry Ingredients: In a mixing bowl, add the all-purpose flour and kosher salt, then combine with a whisk.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the nuts. Form the dough into 1 1/2-inch-sized dough balls and space them evenly out on the prepared baking sheet.
- Bake the Cookies: Bake the cookies in a 400°F preheated oven for 10-12 minutes. The cookies should bake until set but not be browned. When they are still warm, roll them in the confectioner's sugar. Allow them to cool completely on a wire rack and then roll them again. (see notes for storage guidelines).
Nutrition Facts : Calories 73 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)
POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Blend softened butter with powdered sugar. Add vanilla.
- Mix in salt, baking powder, flour and chopped pecans.
- Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
- Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
MEXICAN WEDDING CAKE
Delicious moist cake that can be for breakfast, brunch, or desert. Rich and sweet with a fruity flavor. Great with a good cup of coffee!
Provided by Donna Luckadoo
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- SIFT TOGETHER flour, soda, and sugar, and then add pecans.
- Next add slightly beaten eggs and the crushed Pineapples.
- Pour batter into a 9x13 cake pan that has been greased and flour.
- Bake 40 minutes at 350 degrees; cake will be dark.
- While cake is still hot, using a fork punch holes in top of cake.
- Mix icing with mixer until smooth and spread on cake while it is still hot!
- Let cake cool and serve.
- Enjoy!
MEXICAN WEDDING CAKES
Also known as Russian Tea Cakes, these little cookies are perfection! The dough is easy to work with, and the cookies are perfectly tender and crumbly but sturdy enough to hold together until you bite into them. The egg yolk does wonderful things for the texture. Prep time includes chilling dough. Recipe by Alice Medrich.
Provided by Tracy K
Categories Dessert
Time 2h37m
Yield 3 dozen cookies (approx)
Number Of Ingredients 8
Steps:
- Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
- Transfer to another bowl and set aside.
- Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
- Put the granulated sugar in the bowl and process until powdery.
- Add the flour and salt and pulse just to mix.
- Add the butter chunks, vanilla and egg yolk.
- Process until the mixture looks damp and begins to clump together.
- Add the nuts and pulse until combined.
- Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
- Preheat the oven to 325.
- Shape barely more than level tablespoons of dough into 1 1/4" balls or crescent shapes.
- Place 2 inches apart on ungreased cookie sheets (ungreased).
- Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
- Rotate the cookie sheets halfway through the baking time to ensure even baking.
- When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
- Cool completely on a rack before storing.
- If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
- Cookies may be stored, airtight, for at least 2 weeks.
Nutrition Facts : Calories 1344, Fat 99, SaturatedFat 44.3, Cholesterol 232.8, Sodium 665, Carbohydrate 98.2, Fiber 8.4, Sugar 20.5, Protein 22
PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)
One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!!
Provided by BecR2400
Categories Dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Cream butter, add sugar and remaining ingredients.
- Roll into small balls, and place on cookie sheet.
- Bake in 325 F oven for 30 minutes.
- Roll balls into powdered sugar when hot, and again when cool.
- Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)
From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.
Provided by kitty.rock
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 2 baking sheets with parchment paper. Set aside.
- Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
- Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
- Beat in the vanilla extract.
- Add the remaining flour and salt and beat until combined.
- Stir in the nuts.
- Cover and refrigerate the dough for about 1 hour or until firm.
- Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
- Bake about 12-15 minutes, or until the edges of the cookies start to brown.
- Remove from oven and place on a wire rack to cool for about 5 minutes.
- Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
- Store in airtight container for up to 10 days.
Nutrition Facts : Calories 908.9, Fat 59.8, SaturatedFat 30.4, Cholesterol 122, Sodium 153.3, Carbohydrate 87.7, Fiber 3.4, Sugar 37.8, Protein 8.6
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